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Chocolate Raspberry Cloud
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Indulgent chocolate cookie crust topped with raspberry whipped cream and chocolate cookies, chilled and served with fresh raspberries. Decadent and irresistible.
Ingredients:
  • 1.5 cups finely crushed chocolate wafer cookies
  • 3 tablespoons butter, melted
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 0.5 cup raspberry syrup
  • 1 (9 ounce) package thin chocolate wafers
  • 0.25 cup fresh raspberries
  • 1 tablespoon chopped fresh mint leaves
  • 0.125 cup semisweet chocolate curls
Instructions:
  • Combine crushed cookies with melted butter in a small bowl. Firmly press the mixture into a 9-inch pie pan using your hands or the back of a spoon. Chill until firm.
  • Make the filling by whipping 2 cups of cream until soft peaks form, then gradually add sugar and vanilla extract while continuing to whip until stiff. Finally, gently stir in 1/2 cup raspberry syrup.
  • Smooth the whipped cream mixture to create a luxurious 1/2 inch layer at the base of the pie crust. Top with a layer of chocolate cookies. Add another 1/2 inch layer of the whipped cream mixture, followed by more cookies. For an extra touch, you can slightly overlap the cookies, dipping them in the whipped cream mixture before arranging in the pan. Repeat this layering process until all cookies are used, and finish with a final layer of the whipped cream mixture. Cover gently and refrigerate for a minimum of 12 hours before serving. Enjoy the pie for up to 3 days.
  • Whip remaining 1/2 cup cream until stiff peaks form and spread it over the pie. Optionally, decorate with fresh raspberries, mint leaves, and chocolate curls before serving.

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